Looking for something to spice up your dinner? Brother’s Meats and Seafood can add flair to your meal.
Brother's Meat and Seafood offers a unique soy sauce made from a Taiwanese family recipe that has been passed down for generations. Maruso soy sauce, one of the most popular gourmet soy sauces in Taiwan, has been brewed using the same natural process for many years.
Unlike most soy sauces, Maruso is brewed from black soy beans, not yellow soy beans, and it is gluten-free, alcohol free, and made with sea salt. The soy beans used are grown in North Dakota and shipped all the way to Taiwan just for this sauce.
Terri Chaffer of The Oilerie in Maple Grove, which is located next to Brother’s Meats and Seafood, says this versatile condiment (which was previously also available at the Oilerie) can be used alone on rice, steamed vegetables, pasta, meat and even salad. It can also be incorporated into a variety of dishes to add a little Asian flair. Chaffer generously shares some of her favorite recipes with us.
Prosciutto Wrapped Asparagus
Fresh asparagus, washed and end cut
¼ lb. prosciutto ham (very thinly sliced)
2 Tbsp. balsamic vinegar
2 Tbsp. Maruso soy sauce (available at the Brother’s Meat and Seafood)
Extra virgin olive oil
Bundle a few spears of asparagus together and wrap Prosciutto around it to hold together.
Drizzle the olive oil on a baking sheet and lay the wrapped asparagus on the sheet.
Drizzle the balsamic and the Maruso soy sauce over the asparagus.
Roast at 350˚F for about 15 minutes. Allow to cool a bit, enjoy.
Chicken Drummies Marinade
¼ cup Maruso soy sauce
¼ cup pear balsamic vinegar
2 Tbsp. sesame oil
2-3 cloves garlic, crushed
1-2 scallions, chopped
1½ tsp. ginger extract
1 Tbsp. brown sugar
1 tsp. sesame seeds
Dash of freshly ground pepper
Combine all ingredients in a small bowl. Adjust to taste.
Use sauce to marinate drummies 2-3 hours before cooking.
Cook in crock pot or conventional oven.
Source: adapted from thekitchen.com
Grilled Flank Steak
Sauce:
¼ cup sun dried tomato paste
2 Tbsp. balsamic vinegar
2 Tbsp. Maruso soy sauce
½ tsp. chili powder
½ tsp. granulated garlic
¼ tsp. celery salt
Rub:
½ tsp. sea salt
¼ tsp. celery salt
¼ tsp. freshly ground black pepper
¼ tsp. granulated garlic
2-3 lbs. flank steak
2 Tbsp. sundried extra virgin olive oil
Directions:
Make sauce in a medium saucepan, combine ingredients with 2 Tbsp. water.
Bring to a simmer over medium heat, stirring occasionally.
Set aside half the sauce for dipping.
Make the rub in a small bowl and thoroughly mix the rub ingredients with your fingertips.
Allow to stand at room temperature 20-30 minutes before grilling.
Lightly coat meat with the rub and olive oil
Grill to desired doneness (preferably medium rare).
Allow to stand for 5 minutes before serving.
Slice and serve with remainder of sauce.
